Blueberry Cinnamon Rolls

There’s nothing quite like the smell of freshly baked cinnamon rolls wafting through your kitchen — but when you add sweet, juicy blueberries, these rolls go from comforting to completely irresistible. 💜 These Blueberry Cinnamon Rolls are a fruity twist on the classic, featuring a soft, pillowy dough swirled with buttery cinnamon sugar and bursts of blueberry filling in every bite. Topped with a luscious cream cheese glaze, they’re perfect for brunch, holidays, or lazy weekend mornings when you want to treat yourself (and everyone else) to something extra special. With a balance of tart berries, warm cinnamon spice, and creamy sweetness, these rolls deliver bakery-level flavor right from your oven — no mixer required!

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Prep Time 25

Cook Time 1 30

Servings: 12 Rolls

Ingredients Equipment Method Notes

Ingredients

For the Dough:

¾ cup warm milk about 110°F / 43°C
2 ¼ teaspoons active dry yeast 1 packet
¼ cup granulated sugar
¼ cup unsalted butter softened
1 large egg
1 teaspoon salt
3 cups all-purpose flour plus more for dusting

For the Blueberry Cinnamon Filling:

1 ½ cups fresh or frozen blueberries
¼ cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
¼ cup unsalted butter softened
½ cup brown sugar
1 tablespoon cinnamon

For the Cream Cheese Glaze:

4 oz cream cheese softened
2 tablespoons butter softened
1 cup powdered sugar
½ teaspoon vanilla extract
1 –2 tablespoons milk for thinning

Equipment

Large mixing bowls
Medium saucepan
Measuring cups and spoons
Wooden spoon or silicone spatula
Rolling Pin
9×13-inch baking dish
Whisk
Stand mixer with dough hook (optional)
Kitchen towel or plastic wrap for proofing
Cooling rack

Method

Step 1: Activate the Yeast

In a large bowl, combine warm milk, sugar, and yeast. Let it sit for 5–10 minutes until it becomes foamy — this means the yeast is active and ready.

Step 2: Make the Dough

Add softened butter, egg, and salt to the yeast mixture, stirring until well combined.
Gradually add flour, one cup at a time, mixing until a soft dough forms.
Knead for 5–7 minutes on a floured surface (or with a mixer dough hook) until smooth and elastic.
Place in a greased bowl, cover with a towel, and let rise for 1 hour, or until doubled in size.

Step 3: Prepare the Blueberry Filling

In a saucepan, combine blueberries, sugar, cornstarch, and lemon juice.
Cook over medium heat for 5 minutes, stirring until the mixture thickens into a glossy jam-like consistency.
Remove from heat and let cool completely.

Step 4: Assemble the Rolls

Punch down the dough and roll it into a rectangle (about 14×9 inches).
Spread the softened butter evenly over the dough.
Sprinkle with brown sugar and cinnamon.
Spread the cooled blueberry filling evenly on top.
Starting from the long edge, roll tightly into a log.
Cut into 12 even rolls using a sharp knife or dental floss.

Step 5: Proof and Bake

Arrange rolls in a greased 9×13-inch baking dish.
Cover and let rise for 30–40 minutes until puffy.
Preheat oven to 350°F (175°C) and bake for 25–30 minutes, or until golden brown.
Allow to cool slightly before glazing.

Step 6: Make the Glaze

Beat cream cheese and butter until creamy.
Add powdered sugar, vanilla, and milk. Whisk until smooth and pourable.
Spread or drizzle over warm rolls.

Notes

🧊 Storage & Reheating

Room Temperature: Store covered for up to 2 days.

Refrigerate: Keep in an airtight container for up to 5 days.

Freeze: Wrap individually and freeze for up to 2 months.

Reheat: Warm in the microwave for 15–20 seconds or bake at 300°F (150°C) for 10 minutes.

💡 Pro Tip: Glaze after reheating for the freshest flavor and texture.

🥄 Variations

Lemon Blueberry Rolls: Add lemon zest to the dough and a lemon glaze on top.

Vegan Version: Use dairy-free butter, almond milk, and vegan cream cheese.

Mini Blueberry Bites: Slice dough into smaller pieces and bake in a muffin tin.

Mixed Berry Swirl: Combine raspberries or strawberries with the blueberry filling.

Overnight Version: Prepare rolls, refrigerate overnight, and bake fresh in the morning.

Crumble Topping: Add streusel before baking for extra texture.

Maple Frosting: Replace vanilla glaze with a maple-infused version.

No Yeast Shortcut: Use crescent roll dough for a quick version.

Cinnamon Roll Cake: Spread dough into a pan for a cinnamon roll casserole.

Gluten-Free: Substitute with 1:1 gluten-free flour and ensure yeast is GF-certified.

❓ 10 FAQs

Can I use frozen blueberries?
Yes! Just thaw and drain them before cooking to prevent excess moisture.

Do I need to use a mixer for the dough?
Nope — you can knead by hand easily. It just takes a few more minutes.

Can I skip the first rise?
It’s essential for fluffy, pillowy rolls, so don’t skip it.

Can I make them the night before?
Yes! Assemble and refrigerate overnight; bake fresh in the morning.

Can I use store-bought dough?
You can — use frozen or refrigerated yeast dough to save time.

Why did my rolls turn out dense?
Your yeast might be inactive or the dough was under-proofed.

Can I use cream instead of milk?
Yes, it will make the dough richer and more tender.

What’s the best way to cut the rolls neatly?
Use unflavored dental floss — it slices cleanly without squishing.

Can I make a glaze without cream cheese?
Absolutely — a simple powdered sugar and milk glaze works perfectly.

Can I add nuts or crumble topping?
Yes! Chopped pecans, almonds, or streusel crumbs add delicious crunch.

🏁 Conclusion

These Blueberry Cinnamon Rolls are pure bliss in every layer — soft, buttery dough hugging a gooey cinnamon-sugar swirl, all balanced by tangy blueberry bursts and a creamy glaze. Whether you’re baking for a special brunch, weekend breakfast, or simply to treat yourself, these rolls will turn any morning into something extraordinary.

Serve them warm, let that glaze drip down the sides, and watch everyone’s faces light up — because nothing says “homemade love” quite like a tray of blueberry cinnamon rolls. 💙